I eliminated the walnuts and replaced the recommended rum and a couple tablespoons of the heavy cream with raspberry liqueur. And then served it with fresh raspberries and sweetened whipped cream.

It was a beautiful, beautiful thing. An intensely beautiful and beautifully intense chocolate tart that was closer in texture to a dense fudgey brownie than a flourless chocolate cake… inside a pie crust.

My 9.5-inch tart pan is smaller than the recommended 10-inch pan so I only made 2/3 of the filling – it was exactly the perfect amount.

It’s totally the rockstar indulgent dessert that you serve at the end of a light lunch to make up for all of the calories that you just didn’t eat.

Head over to Homekeeping Adventures to get the full recipe. And check out how the other PPQ members’ baked up their tarts.

I was thinking I used the wrong type of pan so I goggled tart pans. I couldn’t believe the different style out there especially the heart shape ones. I definitely need more. Your tart is beautiful. I love how you adapted the recipe with raspberries.

YUM. Love the substitution of raspberry liqueur. Chocolate and raspberry is probably my all-time favorite flavor combination. I wonder how the filling would be baked by itself.. dense fudgy brownie, eh? I might have to try it.

I’ve made a similar chocolate tart before, but I never thought to hide a layer of walnuts under the filling! That is GENIUS and I love it–so delicious (and brain-healthy too)!
I’m going to miss all the awesome fun happening on your blog for the next 3 months, but when i get back from my mission trip abroad, I will have a wealth of deliciousness waiting for me to ogle and experiment with in my kitchen! I will see you in April/May!! toodles till then